Sunshine Eggs

Ingredients

• 3 eggs
• 1/2 saltspoonful of pepper
• 1/4 teaspoonful of salt
• 1 cupful of milk
• 2 tablespoonsful of butter substitute
• 2 tablespoonsful of flour

Method

1. 1

   Boil eggs for 20 minutes, then cool in cold water and peel.

2. 2

   Cut eggs in half and mix yolks with salt and pepper.

3. 3

   Melt butter substitute, mix with flour, and gradually add milk to make a cream.

4. 4

   Arrange egg whites on toast, pour cream over, and sprinkle crumbled yolks on top.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 4. The excerpt below is the record exactly as published.

SUNSHINE EGGS Boil 3 eggs for 20 minutes. Drop the cooked eggs into cold water for five minutes. Peel off the shells. The cold water makes the shells come off quickly and neatly. Cut each egg into half, longways. Take out the yellows and drop them into a bowl. With a fork, break up the yellows till they look like fine meal. Add y^ teaspoonful of salt and 1 salt spoon of pepper and mix well with the yellows. Melt 2 tablespoon sful of butter substitute in a sauce pan. Add 2 tablespoonsful of flour and i/4 teaspoon- ful of salt and mix with the melting butter. Let this cook very slowly and stir all the time. When butter and flour are a smooth paste begin to pour on 1 cupful of milk. Stir all the time and add the milk very slowly so that it will cook in well. Stir and cook slowly till all the cupful of milk is blended in with butter and flour. 33 SUNSHINE EGGS Draw away from lire to where cream will keep waiTH but will not scorch. Make six slices of toast. Cut each egg white into 4 long strips. Arrange strips on toast, 4 to each piece. Pour the cream made of butter, flour and milk over the six slices dividing it as evenly as pos- sible. With a spoon sprinkle the crumbled yellows over the cream and serve at once, as it must be very hot to be tasty. A shake of paprika, if liked, makes a pretty bit of garnish to each piece. 85 SCRAMBLED EGGS Break 2 eggs into a small bowl. Add 1/2 saltspoonful of pepper, 14 teaspoonful of salt,

Cook this with the app: pantry check, scaling, and the assistant.